Skinny Eggplant Parmesan

Oct

An excellent recipe from Sheena over at culinary tuesdays. Certainly a very busy woman by the sounds of it 🙂 Thanks Sheena!
Make my own eggplant parmesan at home and without feeling guilty. For this recipe I used panko for a crispier texture but normal breadcrumbs make an excellent alternative. You can also add a little extra virgin olive oil to make the texture a little crispier. This parmesan is perfect with pasta but if you dont feel like pasta you can rice, roast potatoes or even just a side of salad.

Ingredients

I medium Eggplant, sliced into 8 thin slices

1 egg, beaten

1 cup Panko break crumbs

1 Tbsp Italian seasoning

1 Tbsp Grill seasoning

Olive Oil Cooking Spray

2.5 cups of pasta sauce; I used Organic Glen Muir chunky tomato

2 oz of shredded part-skim Mozzarella (shred it yourself to get a good melty cheese)

1 Tbsp chopped parsley

Instructions

Preheat Oven to 400 degrees

Prepare a cooling/baking rack over a baking tray; to bake the eggplant

Set up a breading station: 1 dish with egg and 1 dish with panko, Italian & grill seasoning

Dip one slice of eggplant at a time into the egg and then into the panko with seasoning, covering both sides

Place onto the cooling/baking rack; repeat with all 8 slices

Spray the top of the eggplant with a little of the EVOO spray

Bake the eggplant for 5 minutes on each side then remove from oven.

Lower the oven temp to 375 and prepare a 9×13 pan with EVOO spray.

Add 1 cup of glen muir sauce on bottom of the pan,

Place 4 baked eggplants on top of the sauce, then add 1/2 cup of sauce on top of the eggplant.

Stack the next 4 eggplants on top of the bottom layer of eggplants.

Now, add 1 cup of sauce on top, sprinkle cheese on top. (Now you can store in fridge for later in the week or you can bake)

Bake for 40 minutes. ** add an additional 15 minutes to the baking time if you stored in fridge.